Adapted from a recipe by Xavier Herit, head bartender, Daniel, New York, New York

  • 1 ounce Grand Marnier
  • 1/2 ounce peach purée*
  • 1/2 ounce fresh orange juice
  • 2 ounces chilled Prosecco
  • Splash of grenadine
  • *Peach Purée
  • In a blender, purée the flesh, including the skin, of one white peach together with two or three ice cubes and a half teaspoon of fresh lemon juice.

Shake the Grand Marnier, peach purée and orange juice over ice and strain into a chilled Champagne flute. Add the Prosecco and the grenadine.

Published on July 12, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories